Can you believe that there’s a whole day reserved for celebrating the creation of the classic Eggs Benedict? April 16th marks the day of enjoying that beautiful stack of a crunchy English muffin or toast, topped with your choice of ham or bacon, and of course, a perfectly poached egg with a creamy Hollandaise sauce to finish.
We all know that the key to perfecting an Eggs Benedict lies with the mastery of cooking a poached egg flawlessly.
So, for those of you foodies who can’t seem to get that cafe-standard, yolk-oozing poached egg at home, here are some quick tips and tricks to use next time you’re getting creative in the kitchen!
Fresher the better
Probably the most important (and most overlooked) factor in determining the success of your poached eggs is freshness. As an egg ages, the thickness of the egg whites tend to reduce, therefore making it more difficult to achieve a perfectly rounded egg shape whilst cooking.
Of course, visiting your local supermarket each day for fresh eggs would be a lot to ask for. So when you do purchase a carton of eggs for the week, be sure to check the date of the eggs you’re purchasing - the fresher the better!
Pro Tip: Store your eggs in the main section of your refrigerator to maintain a consistent temperature.
Save time, use a kettle
A little impatient when it comes to boiling water in a saucepan? Or just don’t have the luxury of time when you’re making breakfast in the morning before work?
Using a kettle is a great way to save time and achieve the perfect temperature to easily simmer your water before adding in an egg.
Splash of vinegar
Adding vinegar to your boiling water helps create the perfect poached egg. Myth or fact?
Without getting caught up in the science behind it all, adding vinegar (or lemon juice) to the process of poaching an egg helps the egg whites set quickly, preventing bits from dispersing into the water - which you definitely don’t want!
Pro Tip: Add only one teaspoon of white vinegar to your saucepan to ensure egg whites cook perfectly, without getting that overpowering taste of vinegar.
Get that #YolkPorn
Keep an eye on the clock! The cooking time of your egg is another important factor that has the potential to make or quite literally, break your poached egg!
Pro Tip: Cook your egg for no longer than four minutes to avoid risks of an over-cooked egg. Lets face it, these days everyone wants to be able to slit their egg with a knife and get that perfect runny yolk!
Recap: The ultimate recipe for you!
1. Pour boiling water from a kettle into a small saucepan until 5cm deep. Bring to a light simmer (just below boiling-point with few bubbles) over medium heat. Add 1 tsp of white vinegar. Stir.
2. Crack one egg into a cup and then gently pour into saucepan. Allow to cook for 3-4 minutes.
3. Use a slotted spatula to remove egg from water and place in a small bowl to cool before serving.
* Repeat steps for another egg. Note: You don't have to use fresh water- just remove any foam, if necessary.
Use these handy tips + recipe the next time you’re in the kitchen and you’ll be on your way to making an egg-cellent impression on your egg-poaching skills.
In the meantime, if this article is making you hungry, book a brunch date at The Groove Train to try our Eggs Benedict or Smashed Avocado with Poached Eggs!